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The Butternut spaghetti is best served al dente so try to not overcook. You can also replace the butternut spaghetti with baby marrow spaghetti for a lighter dish and a pop of colour.

It’s a great dish for the whole family and it serves four to six people and is quick and easy to prepare.


2 tbsp Coconut oil

120g (1 small) Onion, diced

400g Mushrooms, button, sliced

4 tbsp Parsley, fresh, chopped

2 tbsp Garlic, freshly chopped

600g Butternut spaghetti

800g (2 Jars) Peppadew Green Pepper and Garlic pasta sauce

250ml Cream, fresh

5 tbsp Parmesan cheese, grated


In a sauce pan heat the coconut oil and sauté the onions.

Add the mushrooms, garlic and parsley and fry on a high heat until mushrooms are browned.

Add the butternut spaghetti and Peppadew Green Pepper and Garlic pasta sauce.

Allow to cook for 2 minutes; then add the cream and Parmesan.

Serve immediately